When you want to show off your baking skills with something spectacular, look no further than these mouthwatering recipes
Lemon curd meringue tarts
Give this traditional favourite a makeover with mini meringues
Makes 8 individual tarts or 1 large tart Prep time 30 mins, plus at least 8 hrs chilling Cooking time 2hr 5 mins-2 hr 40 mins, plus cooling You’ll need… 8 x 8.5cm tart rings or 1 x 23cm tart ring; ceramic baking beans or uncooked rice; electric mixer; piping bag with a 1cm plain nozzle; mini blowtorch (optional)
• 460g sweet pastry (see p32 for the recipe), chilled
• Plain flour for dusting
• 2 large free-range egg yolks
For the lemon curd
• 6 medium free-range eggs
• Juice of 6 lemons, plus finely grated zest of 2
• 260g caster sugar
• 100g unsalted butter, well softened
For the meringue topping
• 2 large free-range egg whites
• 100g icing sugar
• ½ tbsp cornflour
1 Line 2 baking sheets with baking paper and put 4 tart rings on each (or use one sheet and put the 23cm tart ring/case on it).
2 Divide the pastry into 8 equal pieces (or leave as one for a larger tart). Keep the pastry you’re not working with covered in clingfilm in the fridge while you roll out each piece on a lightly floured worksurface to a 3-4mm thick disc, turning it frequently so it doesn’t stick. If it does start to get sticky, dust lightly with flour (work quickly before the pastry gets too soft). 3 Use the disc to line a tart ring (roll it around the rolling pin to transfer it onto the large ring/case). Carefully ease the pastry into the ring and gently push it into the base and edges, making sure there are no gaps and leaving a slight overhang. If making small tarts, repeat with the remaining pieces of pastry. Put the baking sheet(s) in the fridge for 30 mins to chill the pastry. Heat the oven to 190°C/fan 170°C/gas 5.
4 Meanwhile, make the curd. Crack the eggs into a medium mixing bowl and beat lightly. Put the lemon juice and zest into a medium heatproof bowl set over a saucepan of simmering water (make sure the water doesn’t touch the bowl) and warm for 3-4 mins. Add the sugar and gently whisk until dissolved.
5 Put a sieve over a large measuring jug and keep it handy. Whisk the juice mixture into the eggs until just combined, then pour the mixture back into the bowl over the gently simmering water. Using a spatula, stir the mixture for 10-12 mins, constantly scraping the bottom of the bowl so it doesn’t curdle. Once it starts t
